Gobi Paratha or Stuffed Cauliflower Paratha

Ingredients

• For Dough:
• 1.5 cups whole wheat flour + 1/2 cup for dusting
• 1/2-3/4 cup water or as required to knead the dough
• 1/4 tsp salt
• 2 tsp refined oil
• 1/2 tsp ajwain (carom seeds)
• 1 tsp kasoori methi
• For Stuffing:
• 1/2 head a mid size cauliflower, grated (2 cups)
• 1 small onion chopped finely
• As needed salt
• 1 tsp ginger paste or freshly grated ginger
• 1/2 tsp garlic paste or 3 cloves garlic minced
• 1 tsp kasoori methi
• 2 small green chilies chopped finely
• 1/2 tsp cumin seeds
• 1/2 tsp ajwain or carom seeds
• 1/2 tsp roasted cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1 tsp Amchur powder (dried mango powder) or lemon juice
• 1/4 tsp hing (asafoetida)
• 1 tbsp oil + more for frying the parathas
• 1 tbsp ghee
• 1 tbsp coriander leaves chopped finely

Steps

1. Cut cauliflower into medium size pieces. Chop off the hard stems.Wash thoroughly.Then soak cauliflower in warm salted water for 5 minutes to remove insects and pesticides. Drain water and rinse again. Dry cauliflower florets on a kitchen towel. Grate cauliflower using a grater.Also chop onion finely.Sprinkle 1/2 tsp salt in cauliflower and 1/4 tsp salt in onion.Smear and set aside for 10 minutes.Cauliflower and onion will release water. Squeeze out all water from onion and cauliflower.
2. Heat 1 tbsp oil in a pan on medium heat. Once hot, add cumin and carom (ajwain) seeds.Let them sizzle.Then add asafoetida. Add chopped onion and saute few minutes. Then add ginger garlic paste.Add turmeric and red chili powder. Saute for few seconds.
3. Now add grated cauliflower. Adjust salt if needed as salt was smeared before in cauliflower to release water. Now add all other dry spices cumin powder, garam.masala, amchur powder, kasoori methi.Mix well and cook till mixture becomes dry. By this time gobi will be cooked perfectly but not soggy.Now add chopped coriander and mix well.Set aside to cool.
4. To make the parathas, combine flour, carom seeds, kasoori methi, oil and salt.Mix well.Add water, a little at a time and knead into a smooth but not sticky dough.Allow the dough to rest for 20 minutes, covered with a damp kitchen towel.
5. 2 cups atta should make 5-6 medium sized parathas. Take a small portion of the dough and roll it into a small disc.Ensure that the centre remains slightly thicker than the edges.Place a heaped spoonful of the Gobi stuffing in the centre of the disc.Carefully gather the edges together, fold and seal the edges enclosing the stuffing entirely and give a round shape of a ball.
6. Gently press stuffed ball on rolling board and give it a shape of pattie.Coat it with dry flour and roll it into a round stuffed paratha approximately 6 -7 inches in diameter and 1/2 centimeter thickness.Heat the tava over medium heat. Place the paratha on the tava / frying pan.Roast for 30-40 seconds.
7. Flip and spread 1/2 tsp oil evenly on each side with a spatula.Cook for 30-40 seconds. Flip and cook until golden brown spots appear on both sides. Transfer gobi paratha to a plate. Spread butter or ghee on it.
8. Serve them hot with potato curry or with cucumber carrot raita, mixed pickle, or Hot and Sweet Tomato Chili Sauce.